Monthly Archives: June 2017

When I have a lot of vegetables on hand and want to use them up, I often make this meal. I find it to be highly satisfying…and simple.

The first step is to roast the vegetables. Cut the veggies to similar sizes and toss with olive oil, salt, and pepper. You can add additional spices if you like. Place the vegetables on a sheet pan and roast for 45 minutes at 350 degrees. Toast some hearty bread (multi-grain, French or Italian bread all work well.) Spread the toast with goat cheese, top with the roasted vegetables, and drizzle with some local honey. Serve with a salad, or not.

This menu is fantastic and you will have recipes to use all year! Class is Wednesday, June 14th at 6pm. Come hungry! The menu includes: Cioppino Style Roasted Crab; Corn and Crab Chowder; Crab Cakes with Remoulade; Crab and Gruyere Soufflé. The price is $65 and includes hands-on cooking instruction, all ingredients and equipment. E-mail vintagekitchencookingclasses@gmail.com for reservations.

Bryant will be leading this class and he is sure to have a great menu planned… Crab Spring Rolls and Lemongrass Soup are part of the menu!

June 30 Summer Salads 6pm $65

Potato salad is great, but how about bringing a new salad to your 4th of July party. Black rice, barley, and farro are some of the salad bases. The menu is: Barley Salad with Parsley and Walnuts; Summer Farro Salad; Black Rice with Mango and Peanuts; Orzo with Roasted Vegetables; and Sourthwest Quinoa and Grilled Corn Salad.

What do you do when you have Swiss Chard? Make meatballs. It is probably not the first thing you thought of to make, but what a success it was! I had Swiss Chard from the CSA delivery and happened to be looking through America: Farm to Table by Mario Batali and the recipe I used was in that book.

If you don’t have that book, the process can be used in your regular meatball recipe. Cook the chard with some onion and garlic until it is wilted. Chop the chard and cook. Add to your meatball mixture.